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Nooch sauce (vegan cheese sauce made with nutritional yeast, oat milk, and tapioca flour) without cashews.

Nooch Cheese Sauce (Vegan, No Cashews)

Marinela Malcheva
Calling all nooch sauce lovers! Craving that cheesy goodness without the cashews? This 5-minute vegan cheese sauce is your answer, packed with flavor and made with simple ingredients like nutritional yeast, tapioca flour, and oat milk. It's completely nut-free, oil-free, and gluten-free, making it a perfect dairy-free alternative for everyone to enjoy! Perfect for pasta, nachos, mac and cheese, pizza, toast, broccoli, or anything that needs a creamy, cheesy touch, and prepare to be amazed!
5 from 8 votes
Print Recipe Pin Recipe
Cook Time 5 minutes
Total Time 5 minutes
Course Dip, Sauce, Side Dish
Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian
Servings 4 servings
Calories 57 kcal

Equipment

  • 1 Small saucepan
  • 1 Whisk

Ingredients
  

  • 1 cup plant-based milk unsweetened (oat milk, almond milk, or cashew milk all work for this recipe)
  • ¼ cup nutritional yeast
  • 2 tablespoon tapioca flour (tapioca starch)
  • ½ teaspoon salt
  • ¼ teaspoon turmeric powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon garlic powder

Instructions
 

  • Combine oat milk, nutritional yeast, tapioca flour, and spices in a small saucepan.
    Oat milk, nutritional yeast, tapioca starch, salt and spices in a small saucepan for preparing homemade vegan cheese sauce
  • Whisk and bring to a soft boil over medium heat, then reduce to low and simmer for 2-3 minutes, stirring constantly until smooth and stretchy.
    Nut-free and fat-free homemade cheese sauce in a saucepan with a whisk
  • Adjust seasonings to taste, serve immediately, or refrigerate in anairtight container for up to 3-4 days. Reheat with a splash of milko n medium-low heat if needed. Enjoy your creamy, gooey cheese sauce!
    Simple vegan nooch sauce for pasta, pizza, lasagna, broccoli, nachos in a bowl with corn chips.

Notes

  • Storage - Once your nooch cheese sauce has cooled down, transfer it to an airtight container before storing it in the refrigerator for 3-4 days. For longer storage of up to 2 months, you can freeze it by transferring it to a freezer-safe container or bag, leaving some space at the top to allow for expansion during freezing.
  • Whisking is key: Don't skip whisking constantly while the sauce heats and simmers. This ensures even thickening and prevents lumps.
  • Adjust the thickness: If your sauce is too thick, add a splash of plant milk while simmering. If it's too thin, cook slightly longer or whisk in a bit more tapioca flour (½ teaspoon at a time) until the desired consistency is reached.
  • Herb infusion: For added depth of flavor, infuse the sauce with fresh herbs by adding them towards the end of cooking or using them as a garnish.
  • Vibrant color: If your cheese sauce isn't as yellow as shown in the pictures, it might be because of the nutritional yeast brand you used. Some brands add extra B vitamins which give it a yellow color. If you want it more yellow, just add extra turmeric powder.
  • See the post above for more ingredient substitution ideas. 
 

Nutrition

Calories: 57kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 319mgPotassium: 92mgFiber: 1gSugar: 5gVitamin A: 123IUVitamin C: 0.1mgCalcium: 88mgIron: 1mg
Keyword easy cheese sauce nut-free, no blender, no cashews, no potatoes, nooch cheese sauce, nutritional yeast, recipe for vegan cheese sauce no cashews, recipe vegan cheese sauce, vegan cheese spread
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